Teriyaki Turkey, or the Friday Night Delight

I spend a big chunk of Friday morning whining (by myself) that we didn’t have anything to make for dinner and looking for a good-enough excuse to eat out. Never mind the fact that we had a freezer full of turkey breast and random beef cuts. I just wasn’t excited about making dinner the way I usually am. That’s when I came across a recipe that a friend of mine posted on Facebook. Without wanting to sound like a snob, I rarely care for recipe photos posted on Facebook as they tend to be “how can I use a cake mix and chocolate pudding to make something ridiculous”. But this last one caught my attention: crockpot chicken teriyaki. I grabbed all five ingredients and got my slow-cooker out of the pantry. I threw everything in and 6 hours later, dinner was ready.

Crock-Pot Chicken (or turkey) Teriyaki


  • 1 lbs of chicken, diced (I used turkey instead)
  • 1 cup of chicken broth (I used reduced sodium broth)
  • ½ cup of teriyaki sauce (I used Ken’s Steakhouse Teriyaki Marinade & Sauce)
  • ⅓ cup of brown sugar
  • 3 garlic cloves, minced


  1. Mix together the teriyaki sauce, chicken broth, garlic and brown sugar.
  2. Add the diced chicken/turkey to the marinade.
  3. Put everything in the slow cooker and cook on low for 4-6 hours.

During the meat’s last hour to cook, I used our rice cooker to make some Jasmine white rice.

Once the meat was cooked, I diced and sautéed bell peppers, mushrooms and onions in a wok, adding 2-3 tablespoons of the sauce from the slow cooker.

I apologize for the blurry and messy photo. It smelled really good and I couldn't wait to dig in so photography was the least of my worries. ;)
I apologize for the blurry and messy photo. It smelled really good and I couldn’t wait to dig in so photography skills were the least of my worries. 😉

I simply served everything together in a bowl and it was heaven! My husband did mention (and I followed his advice) that spring onions would be a good addition so I finely chopped a branch from our garden and sprinkled it on top.

The result was delicious but the leftovers were even better! It was definitely nice to have a (almost) restaurant-quality dish involving very little effort (and definitely much cheaper than eating out!).

UPDATE: I made the dish several time since I first posted this. My husband had mentioned that it was slightly too sweet for his taste so I made the same recipe, without the brown sugar. It’s honestly just as good so if you want the dish to be a little bit healthier, just skip the sugar!

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